Spaghetti Squash + Roasted Tomato Sauce
Ingredients
The squash
-
1
whole
spaghetti squash (about 4 pounds)
The sauce
-
3
pounds
roma tomatoes (sliced in quarters)
-
1
large
onion (peeled and sliced)
-
1
teaspoon
oregano
-
½
teaspoon
salt
-
1
clove
garlic (finely diced)
-
to taste
parmesan cheese (grated, optional topping)
For roasting vegetables
-
to taste
olive oil
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F and line two baking sheets with aluminum foil.
- Add the onions and tomatoes to one pan, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30 minutes.
- Wash and dry the spaghetti squash, poke holes in it with a fork, and microwave for 4 to 5 minutes to soften.
- After cooling, slice the squash in half lengthwise, scoop out the seeds, and place it skin side down on the other baking sheet.
- Remove the onions when slightly blackened, then add the tomatoes and squash back into the oven for another 30 to 40 minutes.
- Blend the roasted tomatoes, onions, garlic, oregano, and salt in a blender, pulsing to keep some chunks.
- Shred the squash with a fork and top with the sauce and parmesan cheese if desired. Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
2g
Total carbohydrates
33g
Total protein
5g
Sodium
350mg
Cholesterol
0mg
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